Last night Gary and I made a gastronomic feast! Hayley suggested I do a post about the yummy meal so others could get the chance to enjoy it. It was made without a recipe, so I hope it turns out just as yummy if you decide to make it…
The following served Gary and myself comfortably with a little left over for Gary’s lunch today. 🙂 On an aside, Gary decided to eat his chicken with some Dijon Mustard and apparently it was absolutely yummy!
Bread crumbed chicken breasts
4 skinless and boneless chicken breasts
Crack the egg into a small shallow dish. Use a fork to whisk it into a mixture. Put the bread crumbs into another small shallow dish. (If you don’t have bread crumbs, use a food processor to make your own with a few slices of bread.) Put one chicken breast into the egg mixture and cover it well on both sides. Then put it into the bread crumbs covering it well on both sides. Do the same with the next three chicken breasts. Once they are all done, put them in a frying pan and seal each side until golden brown. Then pop them onto a greased baking tray and season with a bit of salt, pepper and lemon juice. Then put the tray into the oven at 180ºC for 15 minutes. After this time, turn the chicken breasts over and bake for another 15 minutes. Remove from the oven once cooked and serve on a bed of rice (or mashed potatoes) with vegetables and a sauce of your choice.
To make the egg and bread crumbs ‘stick’ better to the chicken breast, you can lightly coat the chicken breast with flour before putting it in the egg mixture then the bread crumbs.
For a nice addition to this recipe:
Chop some bacon and mushrooms. Fry these for a few minutes until the bacon and mushrooms are cooked. Make a pocket in each chicken breast and add a spoonful of the bacon and mushroom mixture. Be sure not to overfill it. Then follow the same procedures as above coating each chicken breast in egg and then bread crumbs, frying each side until golden, and baking until done.
Please let me know how it tasted if you decide to make it!
Hugs & Kisses